Mix all of the dry ingredients in a medium bowl.  Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute.

Lightly coat the inside of a second medium bowl with vegetable oil and place the dough in the bowl.  Cover the bowl with plastic wrap and let the dough rest 12 to 24 hours at room temperature.

Remove the dough from the bowl to a piece of floured parchment paper and fold once or twice. Let the dough rest 15 minutes on the parchment paper.  Next, shape the dough into ball.  Cover the dough with a large bowl.  Alternatively,  generously coat a cotton towel with flour; place the dough seam side down on the towel and dust with flour.  Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F.  Place 5½ quart (26 cm) covered Dutch oven in the oven at least 30 minutes prior to baking to preheat.  Once the dough has more than doubled in volume, remove the pot from the oven, lift the dough on the parchment paper, and place the dough on the parchment paper in the pot. Cover with the lid and bake 30 minutes.  Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.  Yield:  One 10-inch round loaf.

Note, if using a 22 cm Dutch oven, adjust the ingredients as follows:

1¾ cups plus 1 Tablespoon (9.15 ounces) bread flour
¼ teaspoon yeast
¾ teaspoon salt
7.2 ounces water